Snack plums like olives recipe. Plums pickled for the winter, like olives. How to pickle plums for the winter without heat treatment

Which plums are best to choose?

For pickling, it is best to choose plums of the “Hungarian”, “Renklod” varieties or any other varieties with dense pulp. Most often they use “Hungarian”.

The fruits themselves must be sufficiently hard and without damage, otherwise they will not be able to retain their shape after cooking. Therefore, slightly unripe plums are often used for this preservation. Soft or overripe fruits are best used for making jam, marshmallows or other dishes.

Did you know? « Hungarian

"
, like
"
Renklod
"
, is a subspecies of domestic plum and includes many varieties ("Moskovskaya", "Korneevskaya", "Italian", "Donetskaya" and others).
The variety “Hungarian vulgaris” is often called “Ugorka”. It is from the plums of these varieties that prunes are made. They are also liked to be used for various preservations. "
Hungarian
"
has oblong fruits of dark lilac or violet tones, dense, juicy pulp with a small and easily separated seed.

Video with snack recipe for pickled plums

Are you used to making only sweet preparations from plums? Try making pickled plums for the winter. This spicy, sweet and sour snack has many fans. If your family loves black olives, then marinated plums can give them worthy competition. There are several recipe options, here are some of them.

In order for the appetizer to be a success, you need to follow some cooking rules. First of all, you need to choose the right plums. The fruits of the Hungarian variety are ideal, but other varieties of plums can be used.

Before preparing plums, it is necessary to sort them out; all fruits with signs of spoilage, as well as overripe ones, are discarded. Slightly unripe fruits with dense pulp are well suited for pickling.

Plums are pickled, both with and without pits. If the first option is chosen, then the fruits need to be pricked, that is, 2-3 punctures must be made with a toothpick. This is necessary to ensure that the skin does not burst during the heat treatment process. In addition, the presence of holes will help the marinade penetrate inside the fruit faster.

To prepare the marinade, various spices and spices are used; the taste of the plum will depend on the chosen bouquet.

Pickled plums are prepared with and without prior sterilization. But in any case, you need to prepare the container well - wash it thoroughly and heat it by steaming, in the oven or microwave.

You can simply serve pickled plums as an appetizing appetizer, as a side dish for meat or fish, or add plums to salads.

Preparing jars and lids

To prepare this preservation, jars and lids should be sterilized. Before sterilization, they should be washed well with soda and inspected for cracks and chips. You can sterilize in different ways:

1. Above the ferry. A long-used method for which a sieve is placed on a container of boiling water, and a jar is placed neck down on it. This is usually done over a kettle or saucepan. Half-liter jars are steamed for 10 minutes, liter jars for 15 minutes. After sterilizing the jars, throw the lids into boiling water for two minutes.
2. In the microwave. 1-2 centimeters of water are poured into the bottom of the jars and placed in a microwave oven at a power of 900-950 W for 3-5 minutes. Lids cannot be sterilized in the microwave.
3. In the oven. After washing, place the still wet jars in the oven and turn it on at 150-160 °C. When the oven reaches a sufficient temperature, the water droplets on the glass will evaporate. You can put metal lids without rubber gaskets nearby. Half-liter jars are sterilized in the oven for 10 minutes, liter jars for 15 minutes.
4. In a steamer. Place the jars on the mesh of the steamer, neck down, and place the lids next to them. Turn on the cooking mode for 15 minutes.

Important! After sterilization, jars should not be placed with the neck down, otherwise they will have to be sterilized again.

Recipe 1

This is a recipe made from whole fruits without removing the pit. For it, you can use varieties with hard-to-separate seeds.

Kitchenware

To prepare this preparation the following kitchen utensils will be used:

• saucepan - 1 pc.;
• ladle - 1 pc.;
• glass jars with lids - 3 pcs. liter or 6 pcs. half liter;
• Seaming key - 1 pc.

If jars with screw caps are used, then a key is not needed to seal the preserves.
Find out how you can prepare plums for the winter.
Video: how to pickle whole plums

Required Ingredients

We will need the following ingredients:

• plums - 2 kg;
• sugar - 0.5 kg;
• water - 1.25 liters;
• vinegar 9% - 120 ml;
• cognac - 2 tablespoons;
• seasonings - 1 pc. anise, 12 pcs. allspice, 6-8 pcs. black pepper and 6-8 pcs. cloves, 1 teaspoon ground cinnamon, 5 pcs. bay leaf.

The vinegar in this recipe is replaced with four teaspoons of citric acid.
You can also use 220 ml of apple cider vinegar 6% instead, as it will slightly dull the taste of the seasonings. It is not necessary to put cognac in the syrup, but it allows the plums to remain more elastic and improves the taste of this preservation. Learn how to make plum jam, compote, wine, prunes.

Cooking method

The steps to follow when preparing these pickled plums are:

1. Place washed plums in prepared jars.

2. Boil water and pour it over the fruits in the jars. Leave until cool.
3. Drain the water from the jars into a saucepan, add spices, sugar, vinegar. Bring to a boil and cook for 10 minutes.

4. At the end of cooking, add cognac and cook for another 2 minutes.

5. Pour the resulting hot marinade over the fruits in the jars. At the same time, you need to try not to drain the cinnamon sediment located at the bottom.

6. We close the jars with screw caps or roll them up using a key.

Recipe for marinating with bones

• Hungarian (Ugric) – 2.5 kg.
• Salt – 80 gr.
• Vinegar 9% - ½ cup.
• Granulated sugar – 700 gr.
• Bay leaf – 3-4 pcs.
• Allspice peas – 6 pcs.
• Cloves - 3 sticks.
• Cinnamon – ¼ small spoon.

1. Wash the fruits, while drying, cook the marinade. Dissolve salt and sugar in water, add other spices (no need for cinnamon yet).
2. Prick the plums in several places. Place in sterile jars and add cinnamon.
3. Pour vinegar into the filling, let it boil strongly and pour in the plum. Roll up, turn over, cool.

Video with a recipe for pickled plums. Good luck with your preparations.

For 2 liters of preparation, take 800 g of fruits, pre-washed and pierced in several places. Place 3 bay leaves and 10 clove buds on the bottom of the jar. The jar is tightly filled with prepared fruits. Next, add water (the required amount) and leave for 5 minutes. Afterwards, the water is poured into a container and 40 ml of vinegar, 50 g of sugar and 30 g of salt are added. The mixture is boiled and the jars with fruits are poured at the same time. Afterwards, the filling needs to be boiled again. Add 1 tablespoon of vegetable oil to the jars and fill with hot marinade. Roll up the jars and turn them over, cover with a warm blanket.

Recipe 2

The pits of plums in this recipe are removed, so you should take fruits with an easily separated pit and a fairly large size. It uses the process of pouring hot marinade over the fruit until it cools 12 times. In the recipe, this is done 4 times every three days, but you can perform this action 1-2 times a day and stretch out the cooking for a week.

Such preparation is usually done casually at a time convenient for oneself. Here the fruits are infused in a hot marinade in a cast iron cauldron, since cast iron retains heat longer, but you can also use a regular pan.

Find out how to pickle zucchini, honey mushrooms, green tomatoes, chanterelles, tomatoes, onions, garlic, watermelons, squash, gooseberries, cabbage.

Kitchenware

For this method of pickling plums, the following kitchen utensils will be used:

• saucepan - 1 pc.;
• cast iron cauldron (not small) - 1 pc.;
• ladle - 1 pc.;
• half-liter glass jars with lids - 5 pcs. ;
• Seaming key - 1 pc.

Did you know? Canning by sterilization was invented by the Frenchman Nicolas Appert in 1809. At first he tried to use glass containers, but the bottle of strawberry compote burst when boiled. Then he came up with the idea of ​​using tin. He received an award for his invention from the government of Napoleon Bonaparte. The emperor himself presented him with a prize of 12 thousand francs.

Required Ingredients

This plum preparation contains the following ingredients:

• plums - 2-3 kg;
• sugar - 0.7 kg;
• apple cider vinegar 6% - 300 ml;
• salt - 1 teaspoon;
• seasonings - 5 pcs. black pepper and 5 pcs. cloves, 1 chili pepper;
• a bunch of fresh basil (can be replaced with mint).

Cooking method

In the process of pickling plums according to this recipe, the following steps are performed:

1. Wash the plums and cut along the slit, removing the seeds.

2. Pour all the sugar into a saucepan and pour apple cider vinegar over it. Mix everything thoroughly.

3. Place the pan on the stove and bring to a boil, simmer briefly until the sugar is completely dissolved.
4. Place the fruits in a large cast iron pot, sprinkle with salt and seasonings, and throw in the basil sprigs.

5. Pour in the hot marinade and let the plums release their juice. After pouring the marinade, you should shake the cast iron with plums a little for a more even coating. Leave until cool.

6. Pour the cooled marinade back into the pan and bring to a boil again. Pour it over the plums again and leave until cool. Repeat this two more times during the day.

7. Over the next two days, repeat this process of pouring the plum fruit marinade. In general, it turns out to be three days of pouring marinade four times every day. The last time, you don’t have to drain the marinade, but put the cast-iron casserole on the stove and heat it up, never bringing it to a boil.

8. Sterilize jars and lids.
9. Bring the plums to a boil and place them in jars along with the marinade. Let's roll up.

Video: pickled plums for meat and fish

Plums "like olives"

Plums prepared according to this recipe do not taste exactly “like olives,” but are very reminiscent of this popular product.

• 400 gr. Hungarian plums;
• 4 teaspoons sugar;
• 2.5 teaspoons salt;
• 2.5 teaspoons vinegar (9%);
• 2 bay leaves;
• 5 buds of cloves;
• 1 tablespoon of refined vegetable oil per jar.

We wash the fruits and prick them in several places. Sterilize the jars and put bay leaves and cloves on the bottom. Place the prepared plums, filling the jar completely. Pour boiling water into the jars and let sit for 10 minutes.

Pour the water from the cans into a saucepan, boil, add sugar, salt and vinegar. Pour the marinade into the pan and let sit again for five minutes. Pour a spoonful of oil into the jars and fill them again with boiling marinade, then immediately roll them up.

Recipe 3

In this recipe, the fruits are stuffed with garlic before marinating, which makes this appetizer more interesting and piquant.

Kitchenware

When preparing pickled plums in this way, you need the following kitchen utensils:

• saucepan - 1 pc.;
• ladle - 1 pc.;
• half-liter glass jars with lids - 4 pcs.;
• Seaming key - 1 pc.

Find out what pickles are and how to cook them.

Required Ingredients

For pickled plums with garlic, the following ingredients are taken:

• plums - 1 kg;
• sugar - 160 g;
• water - 0.5 l;
• salt - 1 teaspoon;
• vinegar 9% - 50 ml;
• garlic - 2 heads;
• seasonings - 4 pcs. allspice, 4 pcs. cloves and 2 pcs. bay leaf.

Find out the benefits of bay leaf, garlic, pepper, cloves, anise, cinnamon, basil, mint, apple cider vinegar, chili.

Cooking method

When marinating plums with garlic, follow these steps:

1. Peel the garlic, wash. Cut large cloves of garlic into pieces commensurate with the space that remains in the plum after removing the pit.

2. Wash the plums, cut on the side along the cut line and carefully pull out the seeds. Place a clove or piece of garlic in the middle of each plum.

3. Sterilize jars and lids.
4. Place seasonings and stuffed fruits into prepared jars.
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5. Put sugar, salt in a saucepan and add water. Bring to a boil and cook the syrup for 2-3 minutes until the sugar is completely dissolved.

6. Pour hot syrup over the plums in the jars, cover with a towel and let stand for 30-40 minutes.

7. Drain the syrup from the jars into a saucepan, add vinegar, bring to a boil and simmer for 2-3 minutes.

8. Pour the hot marinade over the fruits in the jars and roll them up.

9. Place them on the lid and wrap them until they cool.

Pickled plums for the winter without sterilization

To prepare, take:

• 7 kilograms of plums;

For the marinade:

• 1 liter of 9% vinegar;
• 3 kilograms of sugar;
• 1 package of bay leaf (10 grams);
• A pack of allspice, not ground;
• 10 carnations.

Place the plums, previously washed and dried, in a pan or other suitable container.

In a separate bowl, mix the ingredients for the marinade and bring to a boil.

Pour the boiling marinade over the plums and leave to cool to room temperature.

Then drain the marinade, put it on the fire again, let it boil, boil for 2 minutes. Pour in the plums again and let cool to room temperature again. We carry out this manipulation 5 times. Drain the marinade 6 times and place the plums in sterilized jars.

Boil the drained marinade and pour it into the jars of plums. Roll up the lids.

Where is the best place to store supplies?

After rolling, the cans of preservation are moved to a dry, dark place. A basement or storage room is perfect for this. In canned form, such preparations are stored for no more than three years.

Important! Canned food containing whole fruits with seeds can be stored for no more than a year. The seeds contain hydrocyanic acid, which gradually begins to penetrate into the preservation.

As a rule, this preparation is quickly used throughout the year, as it is very tasty and is used for preparing many dishes.

What to serve with

Pickled plums go well with meat dishes, especially beef and lamb. They can also be a good addition to poultry and fish. Such plums add piquancy when preparing sauces, pizza, first courses, hodgepodge and kharcho soup.

These fruits with a sweet and sour taste are an excellent independent snack. To do this, it is recommended to place them in small bowls, pour over olive oil and add finely chopped garlic, as well as seasonings to taste (cloves, black pepper). They can also be used as an ingredient in salads.

The marinade can be used to marinate meat, in sauces and dressings. This dish is good served with kebabs. Moreover, it would be good to marinate the meat for kebabs in the drained marinade, and serve the pickled plums themselves as an appetizer.

Pickled plums according to these recipes will complement the buffet table well. Fans of sweet and sour foods and sauces will surely enjoy them. The marinade should not be poured out of them, as it can be used to marinate meat or season dishes.